000			02699ntm a2200349 i 4500
003			MY-KuUP
005			20260810161545.0
006			t|||||r|||| 000 0
007			ta
008			260810t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010942 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFTKKP .R64 2025 r Bc.
100	0		_aRohbilaash Yogit A/L Rajendra Kumar, _eauthor.
245	1	0	_aFormulation of nanoemulsified food preservative: effect of different polysaccharides / _cRohbilaash Yogit A/L Rajendra Kumar
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_axi, 47 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Chemical and Process Engineering Technology
502			_aFinal Year Report (Bachelor of Chemical Engineering Technology (Hons) ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
504			_aInclude bibliographical reference
520	3		_aThe effectiveness of using essential oils that have been nanoemulsified as natural preservatives to prolong the shelf life of fruits is examined in this study. In the experiment, several polysaccharides were used to create nanoemulsions, which were subsequently handcoated onto fruits. A particle size analyser, FTIR spectroscopy, and a pH meter were used to measure the physical properties of the nanoemulsions, such as particle size, pH, and polydispersity index (PDI). The effectiveness of using essential oils that have been nanoemulsified as natural preservatives to prolong the shelf life of fruits is examined in this study. In the experiment, several essential oils were used to create nanoemulsions, which were subsequently hand-coated onto fruits. This project's goal is to create and describe ginger essential oil nanoemulsified for usage as fruit preserves. A variety of polysaccharides, including sodium alginate and chitosan, were employed. Three distinct percentages of essential oil content were tested which are 0.5%, 1%, and 1.5%, v/v. Ultrasonication, high-speed homogenisation, and magnetic stirring are the high-energy techniques used to create nanoemulsion. A particle size analyser, FTIR spectroscopy, and a pH meter were used to measure the physical properties of the nanoemulsions, such as particle size, pH, and polydispersity index (PDI).
610	2	0	_aFaculty of Chemical and Process Engineering Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
856			_uhttps://umpir.ump.edu.my/id/eprint/47767
942			_2lcc _cPSM
999			_c105441 _d105447